Arguably the epitome of comfort food and flavour, sweet corn soup celebrates the natural sweetness of corn. Sweet corn soup has successfully crossed many gulfs and is still a favourite among people. It is possibly because of the creamy texture, bright yellow colour, and delectable smell associated with sweet corn soup that evokes warmth and nostalgia among people. The soup starts with fresh sweet corn kernels, which could be canned, frozen, or directly from a fresh harvest. Enjoy this easy sweet corn soup recipe. The sweet corn is first boiled in a rich broth, often vegetable or chicken stock, to deepen the natural flavour of the sweet corn. Saut ed aromatics added are often the usual; onions, garlic, and ginger for depth and warmth to the soup. To get the telltale creaminess, the cooked corn mixture is mashed smooth, which brings out the sweet corn essence. Some other preparations can add an even more luxurious texture by adding cream or milk, and a small portion of coconut milk will make it especially good for tropical flavours. Those who can handle a little kick could add some black pepper or chilli flakes to add some heat. Sweet corn soup is often garnished with fresh herbs, such as cilantro or chives. Other additions can be croutons, toasted corn kernels, or a swirl of cream. It tastes appetizing and is as pleasing to look at as it is to the palate. This highly versatile soup can be served as a starter or an entree for the main meal. You can even share it with friends and family at a cosy gathering. Its simple nature makes sweet corn soup the darling favourite of enthusiasts around the world, reaching across borders.

• 100 gms sweet corn
• 1/2 cup onion
• Salt
• 1/2 cup beans
• Cooking oil
• 1/2 cup carrot
• 1/4 tsp black pepper powder
• 1/2 cup capsicum
• 2 tbsp corn starch
• Spring onion

• Sweet Corn soup is quite a delicious journey, which brings warmth and nourishment to the table. First, you would need to prepare the star ingredient for this recipe - sweet corn.
• Combine 100 gms of sweet corn kernels in a blender and blend well until you get a coarse paste.
• This paste will form a deliciously flavoured stock for the soup, having a natural sweetness and silkiness of cream.
• Once you have pureed the paste, set that aside and move on to the next step.
• Now heat 2 tablespoons of oil in a deep pan over medium. Neutral-tasting oils are perfect here so that you'll allow the vegetables to highlight their flavours.
• Once the oil is hot, add 1/2 cup of finely chopped onions, 1/2 cup fine-grated carrots, 1/2 cup fine-grated green beans, and 1/2 cup finely grated capsicum (bell pepper).
• Stir and toss the colourful vegetables over for about 3-4 minutes until they have just started to soften but retain some crunch. This makes the flavours of the vegetables shine and acts as a bite for the soup.
• Then, after the vegetables have softened slightly, add the sweet corn paste. Pour the paste into the pan and mix it well with the saut ed vegetables.
• Cook for another 2 minutes longer until the corn coats the vegetables.
• Vibrant colours and enticing aromas will fill your kitchen, making it nearly impossible to resist tasting.
• Now add the liquid base. Into the pan, pour 1 litre of vegetable stock or water in it and stir to combine everything quite well.
• Bring it to a boil, which will allow the flavours all to blend perfectly.
• Then simmer for approximately 10 minutes from there after reducing the heat. Boiling this down is a very important stage where the vegetables become tender while they enhance the sweet corn flavour.
• Meanwhile, prepare the cornstarch slurry that will thicken and make it creamy. You are going to want to mix in 2 tablespoons of cornstarch with 1/4 cup of water until smooth in a small bowl.
• This helps make this soup all luscious without losing any of the subtle flavours in this soup.
• Once it has simmered to the right consistency, slowly stir the cornstarch slurry into the pan.
• You will need to stir gently enough to avoid any lumps that might come to be.
• Cook for another 5 minutes until your desired consistency of the soup is achieved. See how it changes into a smooth soup that is ideal for warm sipping on a cold day.
• Add some extra texture to the soup by including 1/2 cup of boiled sweet corn kernels.
• Season with salt to taste and add 1/4 teaspoon of black pepper powder for a warmth to be infused. Mix all the ingredients and let them get heated for 2 minutes more.
• The intermingling of textures, namely whole corn kernels and sweet corn paste, creates this satisfying scoop with each spoonful.
• Let everything else heat well, and then turn the heat off. As a finishing touch, add a tablespoon of chopped spring onion greens, gently stirring in their fresh flavour. That final little bit brightens up the soup, making the dish taste better.
• Serve the sweet corn soup hot in bowls. You could also add some breadsticks when serving.